Smart Supermarket - January Recipes by Chef Manuel

Smart Supermarket - January Recipes

By Chef Manuel

Sweet Potato & Chicken with Apricots - Serves 4

Ingredients

- 1 tbsp Olive Oil - 500g Chicken Breast Fillets, cut into 2cm pieces - 2 Cloves Garlic - 2 Celery Sticks, coarsely chopped - 1 Leek, thinly sliced - 1 Large Carrot, coarsely chopped - 2 Heaped tsp Ground Cumin - 400g Sweet Potato, peeled, cut into 2cm pieces - 600ml Chicken Stock - 50g Dried Whole Apricots - 400g Can Chickpeas, rinsed & drained - 1 tbsp Chopped Fresh Coriander & Parsley - Steamed Green Beans & Kale for serving Method: Heat the oil in a large saucepan over high heat. Brown the chicken pieces for few minutes then transfer to a plate. Add in the garlic, celery, leek and carrot and sauté for 5 minutes or until soft. Stir in the cumin, sweet potato, chicken stock and dried apricots. Bring to the boil and reduce heat to low. Cover and simmer for 15 minutes or until the sweet potato is tender but still firm. Stir in the browned chicken and chickpeas and simmer for a further 5 minutes. Stir in the coriander and parsley and serve with steamed beans. SERVES 4

Sweet Potato Stuffed with Beef Chilli & Avocado

SERVES 4

Ingredients:

- 4 Medium sized Sweet Potatoes - 2 tbsp Olive Oil - Salt & Pepper - 1 Small Onion, chopped - 2 Cloves Garlic, chopped - 400g Beef Mince - 2 tsp Ground Cumin - 1 tsp Smoked Paprika - 1 Small Fresh Chilli, finely chopped - 4 Large Fresh Tomatoes, deseeded & diced

You will also need

- 2 Tomatoes, deseeded & finely diced - 1 Avocado, peeled & diced - 2 Limes, halved - 3 Heaped tbsp Greek Yogurt - Mint, Coriander & Salad Leaves for serving

Method: Start this recipe by scrubbing the sweet potatoes. Place onto a baking tray, drizzle with a little olive oil and season well with salt and pepper. Cook in the oven at 200°C for 30-35 minutes or until soft. Meanwhile, make the chilli by heating the remaining oil and sauté together the garlic and onion for a few minutes. Add in the beef mince, spices and fresh chilli and brown for 5 minutes. Add in the chopped tomatoes and a good drop of water and cook for a further 15 minutes. To serve, place the cooked sweet potatoes on your serving plates and slice down the middle. Stuff with the prepared chilli and spoon over the diced tomatoes and avocado. Toss over fresh mint or coriander leaves and serve the Greek yogurt in a bowl with the salad leaves on the side.

Tuna Stuffed Avocados with Crumbled Ricotta

For the Filling: - 1 Small Red & Yellow pepper, finely diced - 1 Small Zucchini, finely diced - 1 tbsp chopped Fresh Herbs (dill, mint, parsley) - 2 Tins Tuna, drained - Few Gherkins, finely diced - 2-3 tbsp Greek Yogurt - 1 Clove Garlic, finely chopped - Juice of ½ Lemon - Salt & Pepper to season

You will also need - 4 Ripe Avocados - 150g Fresh Ricotta, crumbled - 2 Tomatoes, deseeded & diced - Good drizzle Extra Virgin Olive Oil - Salad Leaves for serving

Method: Start this recipe by mixing all the filling ingredients together and season well with salt and pepper. Split the avocado in half, remove the stones and drizzle with lemon juice to stop browning. Place onto a serving dish and fill the avocados with the prepared mixture. Sprinkle over the crumbled ricotta and diced tomatoes, drizzle with extra virgin olive oil and serve with the salad leaves on the side.

Balsamic Glazed Cherry Tomatoes with Avocados & Eggs

Method: Start by heating 1 tbsp olive oil in a pan and add in the garlic, cherry tomatoes and thyme and cook on a high heat for 2 minutes. Splash in the balsamic vinegar and season with salt and pepper and cook for 2 minutes. Push to the sides of the pan and break in the eggs. Continue to cook until the eggs are to your liking. To serve, peel the avocado, slice and lay in the pan. Spoon over the kidney beans and sprinkle over the chopped parsley. Drizzle over the extra virgin olive oil and serve with the toasted crusty bread on the side. This dish works well served with a dressed baby spinach salad on the side. Ingredients: - 1 tbsp Olive Oil - 2 Cloves Garlic, sliced - 1 Handful Coloured Cherry Tomatoes, halved - Few sprigs Fresh Thyme - Dash Balsamic Vinegar - Salt & Pepper - 200g Tin Kidney Beans, drained - 1 Ripe Avocado - 2 Eggs - Toasted Crusty Bread - Extra Virgin Olive Oil & chopped Parsley for serving SERVES 2